Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Inventory, 30 lbs : 5.40
This item was last sold on : 05/22/13
Garlic is available year round.
Botanically named Allium Sativum, garlic is a member of the lily family along with chives, shallots and onions. Amongst cultivated plants it is known to have one of the largest genomes. Garlic is the common name dedicated to hundreds of varieties, which can be classified as hardneck and softneck types. Of these types, softneck varieties are most common as they are easier to grow, less particular about growing conditions, slower to bolt and generally produce more cloves per bulb. They are the supermarket varieties that people simply know as garlic.
Fresh garlic consists of several cloves that can be individually separated from their paper-thin white peel. Each clove of garlic is also encased in its own individual white to reddish-brown wrapper, often layered depending upon variety. Regardless of variety though, it is best to choose garlic with supple, firm bulbs and roots still intact as this is a sign of freshness. Whole garlic has a very mild allium scent. Once cloves are crushed or pressed, enzyme compounds are released, producing a sulfur based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.
All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used a diuretic, an anti-inflammatory agent, an expectorant or a decongestant. Both garlic and onions contain allylic sulfides, which are being studied for their ability to help prevent certain types of cancer and coronary disease.
Garlic is a staple pantry item in kitchens throughout the world. It can be eaten in a variety of ways including raw or cooked. Raw garlic tends to be stronger than cooked; and crushing, chopping, pressing or pureeing garlic releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Garlic can be a supporting ingredient in numerous dishes, but does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting garlic will enhance its flavor and add a subtle sweetness.
Throughout history garlic has been seen by many cultures as a scared item and a means to ward off evil and provide protection. The Egyptians often buried garlic with the dead and used it in rituals. It has been used to protect from scorpions, snakes and vampires. Sailors carried in with them on voyages believing it helped to ensure calm seas during their travels.
All garlic cultivars are considered to be derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter and as trade routes were evolved and extended garlic would become naturalized in often unnatural climates. Over centuries, garlic's evolution began with fertile plants, continued with sterile plants and ended with non-bolting "genotypes". Primitive garlic had more cold-hardiness, heat tolerance, larger numbers of foliage, and a later maturity stage than that of modern sterile varieties. When planted, one clove of garlic yields one bulb of garlic.
Restaurants currently purchasing this product as an ingredient for their menu.
|Misha Cafe & Juice Bar||San Diego CA||619-795-3488|
|Lux Catering||Encinitas CA||760-710-7057|
|Spike Africa's Fresh Fish Bar & Grill||San Diego CA||858-401-0608|
|Boathouse Harbor Island||San Diego CA||619-291-8011|
|Sbicca||Del Mar CA||858-481-1001|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Counterpoint||San Diego CA||(619) 564-6722|
|Bacci||San Diego CA||619-275-2094|
|Amber Walsh/Michael Hayes||San Diego CA||408-596-1191|
|The Lion Share||San Diego CA||619-564-6924|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Barbarella||San Diego CA||858-454-7373|
|Caffe Calabria Coffee Roasting Company||San Diego CA||619-683-7787|
|Bertrand at Mr A's||San Diego CA||619-239-1377|
|Cucina Urbana||San Diego CA||619-239-2222|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Sea Rocket Bistro||San Diego CA||619-255-7049|
|Solana Beach Presbyterian Church||Solana Beach CA||858-509-2580|
|Cork and Platter||San Diego CA||619-253-8311|
|Carolyn J. Fisher||San Diego CA||858-274-1129|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Sogno Di Vino||San Diego CA||619-531-8887|
|Chef V||San Diego CA||760-835-9912|
|Executive Deli||San Diego CA||619-299-9325|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|US Grant Hotel Grill||San Diego CA||619-232-3121|
|Madison High School||San Diego CA||858-496-8410|
|Great News Cooking School||San Diego CA||888-478-2433|
|Kai Foods||Imperial Beach CA||619-254-8996|
|Extraordinary Desserts Union St.||San Diego CA||619-294-7001|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||800 843 4661|
|25 Forty Bistro & Bakehouse||San Diego CA||619-294-2540|
|Alexander's on 30th||San Diego CA||619-281-2539|
|La Costa Resort & Spa||Carlsbad CA||760-930-7063|
|Roseville Cozinha||San Diego CA||619-794-2192|
|Urban Plates Del Mar||San Diego CA||760-632-8431|
|Lodge at Torrey Pines Grill||San Diego CA||858-453-4420|
|Catalina Resources||San Diego CA||619-297-9797|
|Villa Capri Poway||Poway CA||858-391-9400|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|Chef de Cuisine||San Diego CA||619-248-0538|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Blue Ribbon Artisan Pizzeria||Encinitas CA||760-634-7671|
|Under The Crust||Country Club CA||858-735-2189|
|The Market by Buon Appetito||San Diego CA||619-237-1335|
|Gro Café||San Diego CA||619-253-8311|
|Prado at Balboa Park Kitchen||San Diego CA||619-744-3732|
|Cal A Vie||Vista CA||760-945-2055|
|Piatti||San Diego CA||858-454-1589|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Matt Johnson||San Diego CA||619 295 3172|
|The Farm House Cafe||San Diego CA||619-269-9662|
|Venissimo Cheese San Diego||San Diego CA||619-358-9081|
|Isola Pizza Bar||San Diego CA||619-255-4230|
|Georges at the Cove||San Diego CA||858-454-4244|
|Roppongi||San Diego CA||858-551-5252|
|Whisknladle||San Diego CA||858-551-7575|
|Toast Catering||san diego CA||858.208.9422|
|Conchettas||San Diego CA||858-254-4630|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|Hillcrest Brewery||San Diego CA||619-269-4323|
|Shimbashi Izakaya||Del Mar CA||858-523-0479|
|SoCal Chef||La Mesa CA||619-251-3015|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|We Olive La Jolla||San Diego CA||858-551-8250|
|The Wine Pub||San Diego CA||619-758-9325|
|Mille Fleurs||Rancho Santa Fe CA||858-756-9085|
|Local Habit||San Diego CA||619-795-4770|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Wynola Flats Produce||Julian CA||760-765-2979|
Recipes that include Garlic. One is easiest, three is harder.
|Elana's Pantry||Quick and Easy Garlic Oil|
|Garlic Girl||40 Clove Garlic Spaghetti|
|The Hungry Mouse||Roasted Garlic, Three Ways|
|Smitten Kitchen||44 Garlic Soup with Parmesan Cheese|